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Scientists have figured out what makes Indian food so delicious Researchers have data crunched 2,500 recipes and found the secret to their success.

Indian
food, with its hodgepodge of ingredients and intoxicating aromas, is
coveted around the world. The labor-intensive cuisine and its mix of
spices is more often than not a revelation for those who sit down to eat
it for the first time. Heavy doses of cardamom, cayenne, tamarind and
other flavors can overwhelm an unfamiliar palate. Together, they help
form the pillars of what tastes so good to so many people.
But
behind the appeal of Indian food — what makes it so novel and so
delicious — is also a stranger and subtler truth. In a large new
analysis of more than 2,000 popular recipes, data scientists have
discovered perhaps the key reason why Indian food tastes so unique: It
does something radical with flavors, something very different from what
we tend to do in the United States and the rest of Western culture. And
it does it at the molecular level.[Why delicious Indian food is surprisingly unpopular in the United States]
Before
we go further, let's take a step back and consider what flavors are
and how they interact. If you were to hold a microscope to most Western
dishes, you would find an interesting but not all-too-surprising trend.
Popular food pairings in this part of the world combine ingredients that
share like flavors, which food chemists have broken down into their
molecular parts — precise chemical compounds that, when combined, give
off a distinct taste.[This surprisingly tough quiz will make you second guess how well you know food]
Most
of the compounds have scientific names, though one of the simpler
compounds is acetal, which, as the food chemist George Burdock has
written, is "refreshing, pleasant, and [has a] fruity-green odor," and
can be found in whiskey, apple juice, orange juice and raw beets. On
average, there are just over 50 flavor compounds in each food
ingredient.A nifty chart shared
by Scientific American in 2013 shows which foods share the most flavor
compounds with others and which food pairings have the most flavor
compounds in common. Peanut butter and roasted peanuts have one of the
most significant overlaps (no surprise there). But there are
connections that are more difficult to predict: strawberries, for
instance, have more in common with white wine than they do with apples,
oranges or honey.

Data crunching Indian recipes

Chefs
in the West like to make dishes with ingredients that have
overlapping flavors. But not all cuisines adhere to the same rule. Many
Asian cuisines have been shown to belie the trend by favoring dishes with ingredients that don't overlap in flavor. And Indian food, in particular, is one of the most powerful counterexamples.[Why many restaurants don't actually want you to order dessert]
Researchers at the Indian Institute for Technology in Jodhpur crunched data on several thousand recipes
from a popular online recipe site called TarlaDalal.com. They broke
each dish down to its ingredients, and then compared how often and
heavily ingredients share flavor compounds.
The answer? Not too often.
Here's
an easy way to make sense of what they did, through the lens of a
single, theoretical dish. Say you have a dish with 4 different
ingredients, like the one below:

Each
one of those ingredients has its own list of flavor compounds. And any
two of those ingredients' lists might have some overlap. Take the
coconut and onion, for instance. We can all agree that these two things
are pretty different, but we can also see (in the Venn diagram below)
that there's some overlap in their flavor make-up. (Ignore the math
symbols.)

You
could create the same diagram for all the ingredients with overlapping
flavor compounds, as in this diagram. There are six that have overlap.
(Again, ignore the math.)

The
researchers did this for each of the several thousand recipes, which
used a total of 200 ingredients. They examined how much the underlying
flavor compounds overlapped in single dishes and discovered something
very different from Western cuisines. Indian cuisine tended to mix
ingredients whose flavors don't overlap at all.
"We found that average flavor sharing in Indian cuisine was significantly lesser than expected," the researchers wrote.
In other words, the more overlap two ingredients have in flavor, the less likely they are to appear in the same Indian dish.[It's official: Americans should drink more coffee]
The
unique makeup of Indian cuisine can be seen in some dishes more than
others, and it seems to be tied to the use of specific ingredients.
Spices usually indicate dishes with flavors that have no chemical common
ground.
More specifically, many Indian recipes contain cayenne,
the basis of curry powder that is in just about any Indian curry. And
when a dish contains cayenne, the researchers found, it's unlikely to
have other ingredients that share similar flavors. The same can be said
of green bell pepper, coriander and garam masala, which are nearly as
ubiquitous in Indian cuisine.
"Each of the spices is uniquely
placed in its recipe to shape the flavor sharing pattern with rest of
the ingredients," the researchers noted.[Where people around the world eat the most sugar and fat]
Milk,
butter, bread, and rice, meanwhile—all of which are hallmarks of
Western cuisine—were found to be associated with just the opposite:
flavor pairings that match. When any of those ingredients appeared in an
Indian dish, there was a good chance there would be a lot of flavor
overlap.

A lesson for all chefs

The
takeaway is that part of what makes Indian food so appealing is the way
flavors rub up against each other. The cuisine is complicated, no
doubt: the average Indian dish, after all, contains at least 7
ingredients, and the total number of ingredients observed by the
researchers amounted to almost 200 out of the roughly 381 observed
around the world. But all those ingredients — and the spices especially —
are all uniquely important because in any single dish, each one brings a
unique flavor.[Why Chipotle's pork problem is a bad sign for its future]
But
the upshot should also be a thought that we might be approaching food
from the wrong angle. Combining ingredients with like flavors is a
useful (and often delicious) strategy, but it might be a somewhat
misleading rule of thumb. Indian cuisine, after all, is cherished
globally, and yet hinges on a decidedly different ingredient pairing
logic.https://www.washingtonpost.com/news/wonk/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/

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